Fried Dumplings with Shrimp Filling

Ingredients

• 24 Wan-Tan or spring roll wrappers (frozen)
• 1 bunch chives
• 250 g Pacific crab (frozen)
• 1 tbsp butter
• 80 g water chestnuts (canned)
• 1 bunch scallions
• 2 shallots
• 1 Garlic clove
• 30 g glass noodles (cooked)
• 1 small red chili pepper
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp fish sauce
• oil for frying

Instructions

1. 1.

   Wash the chives, shake dry and set aside 24 long stems to bind the dumplings; cut the rest into fine ribbons. Peel and finely chop the shallots. Trim and slice the scallions into thin rings. Peel and thinly slice the garlic. Melt butter in a pan and sauté the shallots, scallions and garlic. Add the shrimp, cook briefly, then season with soy sauce, oyster sauce and fish sauce. Fold in the chives and glass noodles, taste, set aside to cool.

2. 2.

   Let the wrappers thaw under a damp kitchen towel, lay them side by side, spoon filling into each center. Gather the sides upward over the filling, pinch together and secure with chives (tie).

3. 3.

   Heat oil in a wok or deep fryer and fry the dumplings in batches until golden brown. Serve with sweet‑and‑sour sauce or other Asian dips as desired.